Beer Bread W Bacon Sun Dried Tomatoes Cheddar Recipes

BACON CHEDDAR BEER BREAD

Steps:

• Set out the beer so it warms to room temperature. Fry the bacon and set it aside on a plate to cool. Preheat oven to 375°. Grease a 9" x 5" x 2½" loaf pan with butter and set aside. Combine dry ingredients in a bowl, mixing well. Add shredded cheddar cheese and honey to the dry ingredients. Crumble bacon and add it to the ingredients already in the bowl. Mix well. Add the beer to the bowl, stirring frequently to distribute the liquid. (The batter will be thick and sticky.) Add batter to the prepared bread pan, smoothing the top so it's flat. Slice cold butter into pats roughly ¼ inch thick and place them on top of the batter. Bake at 375° for 35-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. (Begin checking at 35 minutes. If the top is golden, but the center isn't fully done, cover with foil and continue baking.) This bread has a tendency to swell quickly, so stick with the recommended 9" x 5" x 2½" pan or larger. If you must use a smaller pan, place an empty cookie sheet on the rack under the bread pan to catch melting butter if it drips. Let bread stand on counter for 10 minutes to allow the melted butter to redistribute itself throughout the bread. Remove the bread from the pan and cool fully on a cooling rack. Slice and serve plain or with butter and honey.

SIMPLE BEER BREAD WITH SUN-DRIED TOMATOES

Steps:

• Mix dry ingredients incuding the chopped tomatoes.
• Stir in the beer and mix to a tacky dough.
• Turn into a greased and base-lined medium loaf tin,level out the top and sprinkle with the grated parmesan.
• Bake at 180°C for an hour or until done.
• Turn out onto a wire rack; remove paper and cool.

BACON CHEDDAR BEER BREAD

Steps:

• Preheat oven to 350°.
• Prepare bread pan by greasing with butter; set aside.
• In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center; add bacon, about 3/4 of cheese and beer into the well.
• Stir mixture with a spoon until combined.
• Pour mixture into prepared bread pan; add remaining cheese and drizzle with 1 tablespoon of butter.
• Bake for 30 minutes; remove from oven and drizzle remaining butter over the top.
• Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.
• Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose.

SUN-DRIED TOMATO-OLIVE-BEER BREAD

Steps:

• mix dry ingredients in a large bowl.
• Whisk beer & egg together and add to dry mix.
• Fold in tomatoes, olives & oil.
• Bake at 350F for ~40 minutes. I baked the bread in loaf pans dusted with cornmeal and parmesan cheese for an interesting crust.

BEER, SUN-DRIED TOMATO, AND OLIVE QUICK BREAD

Steps:

• Preheat the oven to 350°F. and grease and flour a loaf pan, 9 by 5 by 3 inches. In a large bowl whisk together the flour, the salt, the baking soda, and the baking powder, add the egg, the beer, the tomatoes with the reserved oil, and the olives, and stir the batter until it is just combined. Turn the batter into the pan and bake the bread in the middle of the oven for 40 minutes, or until a tester comes out clean. Turn the bread out onto a rack and let it cool.